Tag: Italian

let's make the homemade mou candies! – Italian Cuisine

A quick and easy to prepare sweets at home: with just two ingredients, toffee is a must for everyone!

In England, where they invented them, they call them toffee, while for us they are the mou. It is about candies prepared with a base of sugar melted into a product that can be milk or liquid cream, to get then a caramel to which to give the most disparate forms. Ready to prepare them with us?

The recipe for toffee

Ingredients

1 liter of milk

1 kilo of sugar

aromas to taste

Method

Take a saucepan and pour the milk. Melt inside it, while it is still cold, sugar, stirring with a whisk. Then put the mixture on the fire and bring to a boil, continuing to mix. Then lower the heat and continue cooking until the mixture of milk and sugar darkens and takes the consistency of a jam.

Then pour the mixture on a marble surface, otherwise on a baking sheet that will have wet slightly. When it has cooled down enough (it must still be pasty though, not solid!), Cut it with a wet knife of the shape you prefer and let it solidify.

Flavor toffee

To vary and create toffee of different tastes, you can add to the milk and al sugar during cooking, for example, seeds of vanilla, extracted from the pod sectioned for long with a sharp knife. Or again coconut flour, cinnamon, ginger, cocoa, orange flavor. If you prefer instead to make the most crispy caramel mou, put in the mixture grains of hazelnuts you hate walnuts, pistachios, almonds or even, for alcoholic mou, a drop of rum. Another option is to sprinkle the sweets when they are still hot for example with del fleur de sal or simple coarse salt.

Molds for toffee

In the market you find different molds, usually made of silicone, with which to obtain the MOU candy, of different shapes and sizes. From traditional, to brick, to the more rounded ones, from ellipticals to fancy ones. If you do not have an ad hoc mold at home, do not worry, use a simple one rectangular pan and cut the dough with the knife as you prefer while it cools.

the appointment with the Eataly festival – Italian Cuisine

From the Chinese to the Korean to the South Tyrolean, all the ravioli in the world can be tasted at Eataly Smeraldo from February 15th to 17th

The ravioli? It is not just an Italian tradition! There are the Chinese ravioli, the Korean ones, the Indian ones and so on and so forth! If you have already tasted some stuffed pasta specialties from the world (and you liked it) or if you want to discover new ones, the appointment is from 15 to 17 February from Eataly Smeraldo in Milan with the "Ravioli dal mondo" festival.

What (and when you eat)

Friday the event will be held from 18.30 to 23, Saturday from 12 to 23, Sunday from 12 to 22.30. What can be tasted? What inspires you most among many proposals: i Korean ravioli of Korean Gam Bistrot (like steamed Mandu Guk stuffed with mixed vegetables with anchovy broth), Chinese ravioli of Ravioleria Sarpi (like the Shuijiao of organic flour 0 to turmeric stuffed with Piedmontese beef from biodynamic breeding, white turnip, ginger and leek), the Indian samosa Taj Mahal (such as chicken and potatoes accompanied by traditional Indian chutneys, served with rose tea), and uzbeki ravioli of Uzbek (like the Manti stuffed with meat, onion, cumin and coriander tip).

Chinese ravioli: how to make them at home

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Other ravioli from the world

Do you still want it? It goes from Argentine empanadas of Empanà, with beef or chicken or spinach and mozzarella, ai ravioli fusion of Ghe Sem which proposes, for example, the dim sum "il milanese" (with ossobuco, saffron and zest of lime in collaboration with La Pesa Trattoria 1902). There will also be the i ravioli from Alto Adige of Delicatessen like the ravioli of Kamut stuffed with roe deer ragout and melted hazelnut butter and restricted to mulled wine or gourmet ravioli of Zibo traveling cooks, from "La carbonara in a raviolo" to sausage ravioli, radicchio and red wine on taleggio fondue.

ravioli festival from the eataly world — The ravioli of Zibo.

an easy and rustic recipe to try – Italian Cuisine

Great gnocchi with ricotta and spinach, gnudi are typical of traditional Tuscan cuisine and are really easy to prepare

The gnudi they are a typical first course of the Tuscan peasant tradition. Their name already says it all: instead of creating a dough that wraps the filling and turns into a raviolo, thedough is left so, "naked", without pasta, and created with a mix of flavors that smell of Maremma. Substantial and calorie-rich, gnudi are poor in ingredients. Let's find out how to prepare them at home.

The gnudi recipe

Ingredients

500 grams of fresh spinach
350 grams of ricotta
100 grams of grated Parmesan cheese
2 eggs
2 tablespoons of flour
Salt and Pepper To Taste
nutmeg to taste

Method

Wash the spinach leaves well. Meanwhile, put a pot on the stove with water and, when it comes to a boil, add a handful of coarse salt. Cook them spinach and then drain them. Squeeze them well and set them aside. You can use them like this in the dough gnudi or, if you want them to be tastier, then sauté them in a pan with extra virgin olive oil and garlic. Chop or cut them with a knife and then move them to a bowl where you will add the ricotta, the parmesan, the two eggs, the flour, salt, pepper and a grated nutmeg.

Mix the mixture and, using a spoon, form balls. Flour them and then dip the gnudi in salted water. When they come to the surface they will be ready to dress. You can do it with butter and sage or with a light sauce of fresh tomato, which enhances the taste of spinach and cheese.

If the gnudi are too wet

It can happen that spinach releases too much water and therefore the dough is excessively liquid. Adjust with the amount of flour and Parmesan, so as to get soft gnudi, but the right consistency so that they do not flake off during cooking in boiling water.